I Made 4 Easy Tray Bake Dinners You’ll Actually Want to Eat!!
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Originating from Italian-American kitchens, the Italian Meatball Pasta Bake combines the comfort of pasta with hearty meatballs and melted cheese. This dish is often served at family gatherings and potlucks, showcasing the Italian tradition of using simple ingredients to create satisfying meals. Today, variations abound, with some incorporating vegetables or different types of cheese, making it a versatile favorite worldwide.
Ingredients
- ●pasta
- ●meatballs
- ●mozzarella cheese
- ●parmesan cheese
- ●marinara sauce
- ●olive oil
- ●garlic
- ●onion
- ●basil
- ●oregano
- ●salt
- ●black pepper
- ●red pepper flakes
- ●egg
- ●bread crumbs
- ●parsley
- ●water
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Cook pasta in salted boiling water until al dente; drain and set aside.
- 3In a skillet, heat olive oil over medium heat; sauté onion and garlic until translucent, about 3-4 minutes.
- 4Add meatballs to the skillet; cook until browned on all sides, about 5-7 minutes.
- 5Stir in marinara sauce, basil, oregano, salt, and black pepper; simmer for 5 minutes.
- 6In a large bowl, combine cooked pasta, meatball mixture, and half of the mozzarella cheese; mix well.
- 7Transfer the pasta mixture to a baking dish; top with remaining mozzarella and parmesan cheese.
- 8Cover with foil and bake for 20 minutes.
- 9Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
- 10Let cool for 5 minutes before serving; garnish with parsley.
Ingredient Alternatives
mozzarella cheese
Healthier: part-skim mozzarella
Cheaper: provolone cheese
Part-skim mozzarella reduces calories while maintaining creaminess.
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast is a dairy-free alternative that adds a cheesy flavor.
bread crumbs
Healthier: ground oats
Cheaper: crushed crackers
Ground oats provide a healthier binding option.
meatballs
Healthier: turkey meatballs
Cheaper: homemade meatballs
Turkey meatballs are lower in fat, while homemade can save costs.
Techniques
sautéingbaking
Equipment
large potskilletbaking dishmixing bowlcolander
🌶️🌶️🌶️Lowmilkeggswheat
Also Known As
Pasta al Forno con PolpetteBaked Meatball Pasta
Ingredients
- ●1 lb chicken thighs, boneless and skinless
- ●1 cup quinoa, rinsed
- ●2 cups chicken broth
- ●1 cup pumpkin puree
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 tsp ground cumin
- ●1 tsp ground coriander
- ●1/2 tsp ground cinnamon
- ●1/2 tsp paprika
- ●1/4 tsp cayenne pepper
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp olive oil
- ●1/4 cup dried apricots, chopped
- ●1/4 cup almonds, slivered
- ●Fresh cilantro for garnish
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add chopped onion and garlic, sauté until translucent, about 3-4 minutes.
- 3Add chicken thighs to the skillet, season with salt, pepper, cumin, coriander, cinnamon, paprika, and cayenne. Cook until browned on all sides, about 5-7 minutes.
- 4Stir in pumpkin puree and chicken broth, bring to a simmer.
- 5Add rinsed quinoa to the skillet, cover, and reduce heat to low. Cook for 20 minutes or until quinoa is fluffy and chicken is cooked through.
- 6Stir in chopped dried apricots and slivered almonds, cook for an additional 5 minutes.
- 7Remove from heat and let sit for 5 minutes before serving.
- 8Fluff quinoa with a fork and garnish with fresh cilantro before serving.
Equipment
large skilletmeasuring cupsmeasuring spoonsspatulaknifecutting board
🌶️🌶️🌶️Low
Ingredients
- ●8 chicken drumsticks
- ●1/4 cup soy sauce
- ●1/4 cup honey
- ●2 cloves garlic, minced
- ●1 tsp ginger, grated
- ●1 tbsp sesame oil
- ●1/2 tsp black pepper
- ●2 cups jasmine rice
- ●4 cups water
- ●2 green onions, chopped
- ●1 tsp sesame seeds (optional)
Instructions
- 1In a bowl, mix together soy sauce, honey, minced garlic, grated ginger, sesame oil, and black pepper to create the marinade.
- 2Place the chicken drumsticks in a large resealable bag or a bowl and pour the marinade over them. Seal the bag or cover the bowl and refrigerate for at least 1 hour, preferably overnight.
- 3Preheat the oven to 400°F (200°C).
- 4Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the marinated drumsticks on the rack.
- 5Bake the drumsticks in the preheated oven for 35-40 minutes, or until they are cooked through and the skin is crispy, basting with the marinade halfway through.
- 6While the drumsticks are baking, rinse the jasmine rice under cold water until the water runs clear.
- 7In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed.
- 8Remove the rice from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
- 9Once the drumsticks are done, remove them from the oven and let them rest for a few minutes.
- 10Serve the drumsticks over a bed of jasmine rice, garnished with chopped green onions and sesame seeds if desired.
Equipment
baking sheetwire rackmixing bowlmedium saucepanmeasuring cupsmeasuring spoonsfork
Ingredients
- ●1 lb ground pork
- ●1/4 cup breadcrumbs
- ●1/4 cup grated Parmesan cheese
- ●1/4 cup fresh sage, chopped
- ●1 clove garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 egg
- ●2 cups mixed vegetables (carrots, bell peppers, zucchini)
- ●2 tbsp olive oil
- ●1/2 cup apple cider
- ●1/4 cup Dijon mustard
- ●1/4 cup heavy cream
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, combine ground pork, breadcrumbs, Parmesan cheese, sage, garlic, salt, pepper, and egg. Mix until well combined.
- 3Form the mixture into meatballs, about 1 inch in diameter.
- 4Place the meatballs on a baking sheet lined with parchment paper.
- 5In a separate bowl, toss the mixed vegetables with olive oil, salt, and pepper. Spread them out on another baking sheet.
- 6Roast the meatballs and vegetables in the oven for 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender.
- 7While the meatballs and vegetables are roasting, prepare the sauce. In a small saucepan, combine apple cider and Dijon mustard. Bring to a simmer over medium heat.
- 8Stir in the heavy cream and cook for an additional 2-3 minutes until the sauce thickens slightly.
- 9Once the meatballs and vegetables are done, remove them from the oven and let them cool for a few minutes.
- 10Serve the meatballs and roasted vegetables drizzled with the creamy apple mustard sauce.
Equipment
baking sheetmixing bowlsaucepanparchment paper
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